Meet one of the simplest charcuterie recipes you can make, with the biggest payoff. This silky chicken liver mousse is quick, inexpensive and impressive, with just a sear in the pan, a buzz in the food processor, a dash of sherry and an hour of chilling. No fussy presentation necessary: Serve directly from fridge to table with caramelized apples and crackers or bread—not only will you look like a real pâté pro with very little effort, but your guests help themselves.
Ингредиенты
- 1 shallot, chopped
- 1 small garlic clove, chopped
- 1 thyme sprig
- 1 bay leaf
- 1/2 cup (115 g) unsalted butter, diced
- 1/2 lb (225 g) chicken livers, trimmed
- 1/2 cup (125 ml) fortified wine (such as port, sherry, Marsala)
- 2 sage leaves
- 1/2 tsp salt
- 2 apples, cored, peeled and sliced
- 1 tbsp butter
- 1 thyme sprig, leaves only
Инструкция
- In a non-stick skillet over medium heat, cook the shallot, garlic, thyme and bay leaf in 1 tbsp of the butter until softened, about 5 minutes. Remove the thyme sprig and bay leaf. Transfer the mixture to a food processor.
- In the same skillet, cook the chicken livers in 1 tbsp of the butter for 1 to 2 minutes per side until nicely browned but still pink in the centre. Add the fortified wine and sage. Bring to a boil and remove from the heat. Let sit for 5 minutes. With a slotted spoon, remove the chicken livers and add to the shallot mixture in the food processor. Discard the sage.
- Reduce the fortified wine over high heat until only about 1 tbsp (15 ml) remains. Pour into the food processor. Add the salt. Season with pepper.
- Purée until very smooth while gradually adding the remaining butter. Pass through a sieve. Transfer to a ramekin and cover with plastic wrap. Refrigerate for 1 hour.
